| Bakersbeans (Wanda Baker)https://www.bakersbeans.ca
Wed, 22 May 2019 19:49:03 +0000en-UShourly1https://wordpress.org/?v=4.9.10Canadian Rocky Mountain Burgerhttps://www.bakersbeans.ca/canadian-rocky-mountain-burger/
https://www.bakersbeans.ca/canadian-rocky-mountain-burger/#commentsThu, 09 May 2019 20:01:56 +0000https://www.bakersbeans.ca/?p=17229Fire up the barbecue and get grilling our Canadian Rocky Mountain Burger for dinner tonight! This month we are joining several other bloggers across North America creating mouthwatering, juicy burgers for what’s become known as Burger Month. Every day in May there are new burgers being created, posted and showcased on the Girl Carnivore (Burger...

]]>Fire up the barbecue and get grilling our Canadian Rocky Mountain Burger for dinner tonight!
Canadian Rocky Mountain Burger

This month we are joining several other bloggers across North America creating mouthwatering, juicy burgers for what’s become known as Burger Month.

Every day in May there are new burgers being created, posted and showcased on the Girl Carnivore (Burger Month) website offering several epic burger reveals and recipes to keep you grilling all summer long.

Even better is the awesome burger grill giveaway hosted by Kita at GirlCarnivore!

Simply scroll down to learn more.

Canadian Rocky Mountain Burger

A Burger United

Canadian’s love their beef and their local craft beer so we’ve taken Alberta Beef, mixed in some stout from a local brewery, stirred in a little Canadian mustard and formed our burger patties.

The buns are lightly grilled and slathered with a mixture of mustard and mayonnaise. Toppings include Canadian back bacon, fresh tomatoes and living lettuce from local suppliers, pickles, American pepper jack cheese from Cabot Creamery and a Grillfackelin bacon skewer because bacon!

This burger is essentially a labour of love combining both Canadian and American ingredients, hence a burger united.

Canadian Back Bacon and Grillfackelin bacon skewers

Whether you are preparing burgers to grill for dinner, a group barbecue or to take camping, these burgers come together quickly.

In our kitchen we tested both an ale (local craft beer) and a stout (local craft beer) to flavour the burgers finding both beers added a slightly different kick. We recommend you sample both beers and choose the beer taste you like best.

Looking for something to serve with your burger, check out our suggestions below.

Burger Sides

What kind of sides do you enjoy with your burger? Our sides are delicious served along side any burger, or on their own.

Pro Tips

Put a little sizzle (pan saute) on your Canadian Back Bacon slices for added flavour.

Burger done-ness is entirely a personal preference so cook it the way you want to eat it. If you like them rare, cook them rare. If you like them well done, then that’s how you cook. We have allowed for our burgers to be more on the done side as that is how we like them.

Always season your burgers well and on both sides with salt and pepper just before cooking.

Do not over-mix or work your burger mixture. Less mixing is more.

Buns matter. We have used both challuh buns and regular white buns in this recipe and the regular white buns were the preferred choice.

If you can not find Cabot cheese use Havarti Pepper Jack cheese.

Now that you have your sides ready to go and all your burger ingredients prepped, let’s make some burgers!

Canadian Rocky Mountain Burger

1 1/2 lb ground burger

1/2 cup ale or stout beer

1 tbsp worchestershire sauce

1 tbsp grainy mustard

1/4 white onion

salt and pepper

2 tbsp olive oil

4 slices Pepper Jack Cheese

4 buns (split and toasted)

2 tomatoes (sliced)

butter lettuce (leaves)

pickles

8 slices Canadian Back Bacon (lighty sauteed)

8 skewers Grillfackelin bacon

1/4 cup grainy mustard

1 cup mayonnaise

In a large bowl add the beef, beer, worcestershire sauce and grainy mustard. Grate your onion over top of the beef allowing juices to fall in and carefully mix together ingredients. Separate into 4 equal balls and lightly press on each ball to form your burger. Put an indent in the middle of your burger and season generously with salt and pepper.

Heat a large nonstick pan over medium-high heat and add a drizzle of olive oil. When the pan is hot add your burgers and cook 4-5 minutes on one side, flip and 4-5 minutes on the other side. Top each burger with a slice of cheese for the last two minutes of cooking, covering with a lid or aluminum foil to help melt the cheese.

Mix together mustard, mayonnaise and a pinch of salt and pepper to make your burger sauce. Spread on top and bottom of burger buns.

Place lettuce and tomato on your bun, top with back bacon, a burger and finish with pickles. Add your bacon skewer to the top of the bun and serve.

The Ultimate Burger Month Giveaway

Along with all the creative burger recipes you are going to get this month, we are giving away this incredible prize pack! Be sure to enter the contest below for your chance to win.

]]>https://www.bakersbeans.ca/canadian-rocky-mountain-burger/feed/21Grillfackelinhttps://www.bakersbeans.ca/grillfackelin/
https://www.bakersbeans.ca/grillfackelin/#commentsThu, 02 May 2019 01:25:17 +0000https://www.bakersbeans.ca/?p=17197Grill up some Canadian Grillfackelin this summer and wow your guests with what will become your new favourite grilled treat! Grillfackelin is essentially thinly sliced pork belly or bacon tightly wrapped around a skewer and seasoned. The Germans also called them barbecue torches. Our forary into the world of bacon on a stick started with...

]]>Grill up some Canadian Grillfackelin this summer and wow your guests with what will become your new favourite grilled treat!
Grillfackelin – regular size

Grillfackelin is essentially thinly sliced pork belly or bacon tightly wrapped around a skewer and seasoned. The Germans also called them barbecue torches.

Our forary into the world of bacon on a stick started with our German student. It was one of those everyday conversations where we discussed our differences in food culture. Conversations we look forward to with every International student we host.

Grillfackelin short skewers

Fast forward five years and we came across Grillfackelin in a local newly opened store. Inspiration comes fast and furious sometimes so I immediately bought a pork belly and set to work making Canadian Grillfackelin.

This recipe has been repeatedly made with full support from my husband. Can you really ever get enough bacon? Here is what we have learned.

We’ve used pork belly, with the fat cap removed. It’s unseasoned making it the perfect vessel for whatever seasonings you like. We’ve used unseasoned or lightly seasoned bacon already thinly sliced.

Our skewers have been soaked and not soaked with the end result is the skewers do not need to be soaked in water. Beer maybe but then…. wasting beer. We’ve roasted the barbecue torches (see what I did there) in the oven, and grilled them on the barbecue.

Grillfackelin stick in a burger

Seasoning ideas include maple syrup and sambel oelek mixed together, maple syrup and black pepper, simple Za’atar spices, home made barbecue spices, honey and spicy salt on the unseasoned pork belly. In the end we enjoy a spicy + sweet combination or maple syrup with something spicy added.

In the oven I roasted the Grillfackelin at 400 F for 20 minutes, turning after 10 minutes.

On the barbecue we grilled them for 10-15 minutes on medium high heat, watching and turning them constantly to avoid flair ups and burnt ends.

Grillfackelin on the barbecue

Takes a few times to get the bacon wrapped evenly around the skewers but soon enough you will be a pro!

PRO TIPS

If you do not eat pork, use beef bacon

Freezing the pork belly for 1- 2 hours after you remove the fat cap makes it easier to slice

Buy the pork belly and ask the butcher to slice it thin for you

Letting them marinate for at least 30 minutes imparts more flavour, but then again who has time to wait because bacon on a stick

Buying a marinade saves time but all you really need is a few spices. And some maple syrup

Since they are small, season lightly. A little goes a long way

They don’t have to be perfect, they just have to be cooked

For regular size skewers use 1 slice of bacon, for small skewers, cut the bacon in half and fold it lengthwise

Grillfackelin

12 pieces bacon (thin slices)

1/3 cup maple syrup (the real stuff)

1 tsp sambel oelek

fresh ground black pepper

12 wooden skewers

Mix together the maple syrup, sambel oelek and black pepper. Set aside.

Take once piece of bacon and starting at the top of the skewer, slowly wrap the bacon around and down the skewer spiraling them as you go. Tuck in the ends.

Do this with all skewers and all pieces of bacon allowing 2 skewers per person. Brush maple syrup mixture on both sides of bacon skewers.

Roast in 400 F. oven for 20 minutes turning after 10 minutes.

Grill for 10-15 minutes over medium high heat, watching and turning them constantly to avoid flair ups and burnt ends.

]]>https://www.bakersbeans.ca/grillfackelin/feed/10Sticky Thai Chicken Meatballshttps://www.bakersbeans.ca/sticky-thai-chicken-meatballs/
https://www.bakersbeans.ca/sticky-thai-chicken-meatballs/#commentsTue, 16 Apr 2019 03:11:11 +0000https://www.bakersbeans.ca/?p=17127Flavourful and simple to pull together, make these Sticky Thai Chicken Meatballs for dinner tonight. Sticky, sweet and spicy are a great way to describe these chicken meatballs when served with the glaze. They are still tasty on their own for those who prefer simple flavours, or kick it up a notch and add the...

]]>Flavourful and simple to pull together, make these Sticky Thai Chicken Meatballs for dinner tonight.
Sticky Thai Chicken Meatballs served in a bowl on top of rice noodles

Sticky, sweet and spicy are a great way to describe these chicken meatballs when served with the glaze.

They are still tasty on their own for those who prefer simple flavours, or kick it up a notch and add the sweet and spicy glaze lightly drizzled on top for some extra wow factor.

The Meatballs

The Meatballs

We developed the flavours of the meatballs after making them a few times and using a few traditional Thai ingredients like fish sauce, chili, lime, and garlic, plus fresh cilantro and mint. Shrimp paste was added for another hit of umami as we already had it in the refrigerator.

With so much flavour coming from the meatballs and the glaze itself, salt and pepper is not needed.

Thai Chicken Meatballs with glaze

The Glaze

Our finger licking good glaze was created following similar instructions for a chicken wings recipe made earlier this year. This glaze touches on salty, sweet and spicy.

We recommend you play with your glaze as soy sauce can be salty so perhaps start with less soy sauce.

Four of us tried the glaze and we each tasted something different. My daughter thought salty, my son spicy, I got sweet and then my daughter got spicy for a second flavour. Both my husband and I liked the salty flavour (when tasting out of the pot) and found it lightened up when drizzled on the meatballs and the rice noodles.

Sticky Thai Chicken Meatballs

Enjoy these meatballs served with rice noodles in a bowl or rice noodles in a lettuce cup.

Combine chicken through fish sauce in a bowl and gently well. Roll into walnut sized meatballs and place on baking sheet.

Bake for 8 minutes, then turn the meatballs over and cook another 8 minutes.

Make the glaze by adding soy sauce, honey, sambel, fish sauce and lime juice to a small saucepan over medium heat. Simmer for about 4-6 minutes or until glaze thickens slightly. Taste and adjust if necessary.

Prepare rice noodles as directed on package. Pour into a bowl until ready to serve.

Have boston lettuce leaves, grated carrots, cilantro leaves, mint leaves, and red thai chili ready to go in bowls served family style. Drizzle the glaze on the meatballs and rice noodles or leave out in a bowl for self sever.

]]>https://www.bakersbeans.ca/sticky-thai-chicken-meatballs/feed/1Red Snapper with Green Beanshttps://www.bakersbeans.ca/red-snapper-with-green-beans/
https://www.bakersbeans.ca/red-snapper-with-green-beans/#respondMon, 01 Apr 2019 18:11:32 +0000https://www.bakersbeans.ca/?p=16084Make this fresh Red Snapper with Green Beans and a jalapeno mint drizzle in 30 minutes or less. Growing up in the small town of Terrace, B.C. my dad used to go fishing regularly. He and his friends would go out ocean fishing once or twice a season and bring home everything from halibut, red...

]]>Make this fresh Red Snapper with Green Beans and a jalapeno mint drizzle in 30 minutes or less.
Red Snapper with Green Beans

Growing up in the small town of Terrace, B.C. my dad used to go fishing regularly.

He and his friends would go out ocean fishing once or twice a season and bring home everything from halibut, red snapper, ling cod, heck there was even an octopus in the kitchen sink once. My mom made a Portuguese soup with that octopus if I recall correctly.

Truth is we never knew what he was going to come home with but mom my was always ready for a fish feed.

Red Snapper with Green Beans

Red Snapper is a firm fish, like halibut or cod, that will hold it’s shape nicely when cooked. Expect a nice flavour with this fish.

Living in a land locked Province it’s hard to find fresh fish. When you do manage to get your hands on some, you will want to cook it within a day or two.

We wanted a simple meal so we mixed our steamed green beans with thinly sliced red onion, scallions and mint, topping it with a lime jalapeno drizzle before adding the pan seared snapper.

Replace green beans with grilled or roasted asparagus, or serve with a robust salad.

Red Snapper without scallions on top

PRO TIPS:

Unless the fish has been boned, assume it has bones that may need to be removed. Use clean needle nose pliers and take your time removing bones.

For this recipe we used skinned fillets however skin on will also work. Start by searing your fish skin side down.

Do you have a favourite fish memory or fish you like to cook with?

Red Snapper with Green Beans

1/4 cup extra virgin olive oil

1 tbsp chopped fresh jalapeno (seeds & ribs removed)

1 green onion sliced thin

1 tsp white balsamic vinegar

2 tbsp lime juice

1 tbsp chopped mint + 1 tbsp fresh mint leaves

2 cups green beans

4 x Red Snapper Fillets

sea salt

black pepper

2 tbsp butter

2 tbsp olive oil

1/4 cup red onion sliced thin

Place the extra virgin olive oil, jalapeno, 1/2 of the green onion, white balsamic vinegar, lime juice and 1 tbsp chopped mint in a small food processor or blender and process until smooth. Set aside.

In a steamer steam your beans for 5 minutes depending on their size and how crispy you like your beans.

Heat a large non-stick frying pan over high heat. Add butter and oil into the pan.

Cut each snapper fillet in half.

Season both sides of the snapper with a good pinch of sea salt and pepper.

Cook the fish for 3 minutes, turn and cook for a further 2 minutes or until cooked through. Divide the green beans, red onion, remaining scallions and fresh mint leaves between four plates. Spoon on your jalapeno drizzle and top each plate with two pieces of fish.

]]>https://www.bakersbeans.ca/red-snapper-with-green-beans/feed/0How to Make Labnehhttps://www.bakersbeans.ca/how-to-make-labneh/
https://www.bakersbeans.ca/how-to-make-labneh/#commentsThu, 21 Mar 2019 20:57:07 +0000https://www.bakersbeans.ca/?p=16012Thick spreadable strained yogurt is topped with extra virgin olive oil and some spices to create Labneh, a delightful any time dish. Labneh is all the rage these days and so it should be. It’s healthy, simple to make and a tasty addition to any potluck or afternoon snack arrangement. In the 90’s my mom...

]]>Thick spreadable strained yogurt is topped with extra virgin olive oil and some spices to create Labneh, a delightful any time dish.
Labneh

Labneh is all the rage these days and so it should be. It’s healthy, simple to make and a tasty addition to any potluck or afternoon snack arrangement.

In the 90’s my mom used to strain yogurt. I would fly in from Vancouver for a visit only to find a strainer full of yogurt in a cheese cloth hanging out in the fridge for the sole purpose of making it thicker to consume.

In those days you could not buy Greek Yogurt and my mom was on a healthy kick.

Labneh in it’s cheese cloth

I flew home to Vancouver and tried straining yogurt a few times myself using it on bagels and for dips. Then I forgot about it.

An experience with mezze, cookbook club cookbooks, a local cafe selling labneh (that has since closed) and restaurant outings reunited me with labneh reminding me how much I loved strained yogurt.

Labneh added to a serving dish

I often wonder if my mom knew she was making labneh but didn’t really know it was labneh? She’s no longer around to ask so one will never know.

PRO TIPS:

You can use whole fat plain yogurt or 2 % plain yogurt, they both work

Use any combination of herbs and spices to top the labneh with or try sliced scallion, pistou, shallots chopped fine, chopped roasted garlic

Instead of cheese cloth I have used unbleached muslin fabric that I use to sew with

You can blend labneh, like cream cheese, with olives, sundried tomatoes, roasted red peppers to make it more flavourful

The cafe near our house sold labneh balls. Take small spoonfuls of your labneh and roll into small balls. Then marinate/store in olive oil before serving or roll in a variety of fresh chopped herbs and spices.

Labneh

4 cups 2 % plain yogurt

1/4 tsp sea salt

1/4 cup extra virgin olive oil

1/4 cup pistachios (peeled and rough chopped)

1 tsp za'atar

Fresh cracked black pepper

sea salt for sprinkling on top

cheese cloth

strainer

string or twine

Prepare a piece of cheese cloth.

Scoop yogurt out of container into a bowl and add salt stirring well to combine.

Put mixture into cheese cloth. Bring sides up and tie.

Put yogurt in a strainer over a bowl ensuring bottom does not touch the liquid (whey) coming otu of the yogurt.

Let sit on counter for at least 24 hours. You can cover lightly with plastic wrap.

Remove from cheesecloth and put into serving dish smoothing out leaving a few craters for the olive oil to collect in.

]]>https://www.bakersbeans.ca/how-to-make-labneh/feed/1Chorizo Leek Frittatahttps://www.bakersbeans.ca/chorizo-leek-frittata/
https://www.bakersbeans.ca/chorizo-leek-frittata/#respondSat, 23 Feb 2019 16:51:26 +0000https://www.bakersbeans.ca/?p=15420A classic Italian egg dish, this Chorizo, Leek Frittata can be made for breakfast, brunch, lunch or dinner any day of the week. Frittatas are a quick, customizable, light meal you can enjoy anytime. Try it hot or cold, paired with a salad and finished with fresh herbs. A versatile egg dish, Frittatas can be...

PRO TIPS:

Remove from oven a few minutes early as the cast iron pan will retain the heat and continue to cook the frittata

Replace chorizo with mushrooms for a meatless Monday option

Eggs can be a tasty alternative for dinner and we try to make some variation once a week for dinner. Do you have a favourite egg dish?

Chorizo Leek Frittata

1 cup dry Spanish chorizo (chopped)

1 leek (cleaned and sliced thin)

2 cups pre-cooked potatoes (diced into chunks)

1 cup grated grano padano

8 eggs

1/2 cup milk or cream

1 tbsp butter

1/2 tsp salt

1/4 tsp pepper

Fresh Basil

Preheat the oven to 350F.

Set a 10-inch, cash iron pan over medium high heat and add the chorizo. Cook the chorizo, stirring often, until most of the fat has rendered and the chorizo is well caramelized, about 4-5 minutes. Add the butter, leeks and potatoes, stirring, until leeks are soft and potatoes get a little brown on them, 4 to 6 minutes.

Meanwhile in a large bowl whisk together the eggs, milk or cream, a pinch of salt, a pinch of pepper and 1/2 cup grano padano until eggs are frothy. Set aside.

Pour the egg mixture over the chorizo mixture and continue to cook stirring gently and lifting with a rubber spatula to let the eggs flow underneath. Do this until the edges are set but the middle still is loose, about 3 minutes.

Remove from the heat and sprinkle the remaining grano padano, another pinch of pepper and salt over the top.

Bake the frittata for about 25 minutes or until lightly browned and puffed and the cheese is golden brown.

]]>https://www.bakersbeans.ca/chorizo-leek-frittata/feed/0Simple Roast Chickenhttps://www.bakersbeans.ca/simple-roast-chicken/
https://www.bakersbeans.ca/simple-roast-chicken/#commentsSat, 16 Feb 2019 23:11:04 +0000https://www.bakersbeans.ca/?p=15363Our Simple Roast Chicken is juicy on the inside and crispy on the outside. Pan leftovers create a superior tasting chicken gravy. Learning to roast a chicken is one kitchen basic everyone should learn how to do. A roast chicken can provide a delicious meal and leftovers (my favourite part) can be turned into several...

]]>Our Simple Roast Chicken is juicy on the inside and crispy on the outside. Pan leftovers create a superior tasting chicken gravy.

Learning to roast a chicken is one kitchen basic everyone should learn how to do. A roast chicken can provide a delicious meal and leftovers (my favourite part) can be turned into several new meals like Chicken Soup, Chicken Pot Pie, Tacos, Salads and more.

Preparing the Chicken for Roasting

Roasting your own chicken tricks

Over the years I’ve roasted my fair share of chickens. In fact my first ever roast turkey was cooked when I lived in a bachelor suite in downtown Vancouver over 30 years ago. It was small quarters, with dirty dishes ending up in the bath tub, but I pulled out all stops and served up a darn good bird.

Once you roast your first chicken it will be easy for you to roast a turkey.

To keep my chicken moist, I cut slices of butter and gently push them under the skin. Note in the raw chicken photo the chicken breast skin is torn, but in the cooked chicken photo you can not even see the tear.

There is no fancy photo editing happening here. It is merely the butter under the skin keeps the chicken moist as it cooks therefore the skin does not tear any more or dry out causing it to shrink and the breast meat to show. Cool tip right?

Trussed Chicken

Essential Chicken Gravy

I adore roast chicken and roasting a bird is something I could possibly do in my sleep since I’ve done it so many times. When I didn’t have a rack for my roasting pan, I improvised using vegetables.

As the chicken cooks it releases it’s juices into the pan and flavours the vegetables. The cooked vegetables become the base of an incredibly flavourful chicken gravy.

The vegetable roasting rack

Lemons in the pan will add lemon flavour to your gravy so if you prefer more of a classic tasting gravy do not add the lemon to the roasting pan. A few simple herbs are all you need, let the chicken speak for itself. Our herb of choice is rosemary.

Roasted vegetable rack ready for gravy making

Ovens and bird sizes will vary so plan accordingly factoring about 1 – 1.5 hour cooking time. Your meat thermometer is your best friend when it comes to cooking poultry or any meat so have it handy for checking the bird.

Simple Roast Chicken is the real deal. No food styling shots here, just chicken before being sliced

PRO TIPS:

Bring your bird out of the refrigerator one hour before cooking to warm up

Completely dry chicken with paper towel

Ensure you have a meat thermometer on hand to check internal temperature of chicken

The chicken is done when your internal temperature is 165 degrees Fahrenheit in the thickest part of the thigh, the drumsticks and wings wiggle easily and juices run brown

Plan for 1- 1.5 hours total roasting time for your chicken

We use vegetables to create a rack on the bottom of the pan, no rack required

What to do with Roast Chicken Leftovers

We love roast chicken leftovers and are always trying new recipes. Here’s a few tried and true to help you use your roast chicken leftovers.

In a roasting pan make a rack out of vegetables as shown in one of our photos. Lay down parsnip, celery, carrot, onion, garlic, 2 lemon halves and 2 sprigs rosemary. Add a drizzle of olive oil over top. This is the base (rack) your chicken will sit on top of.

Preheat oven to 425 F.

Insert 1 sprig rosemary, 1/2 lemon and 1/2 onion in to the cavity of the chicken.

Truss your chicken: tuck butchers string under legs and tie a knot to secure legs. Bring each piece of the string up along each side between the breasts and the legs then turn chicken over. Bring string around the back securing wings in place and tie into another knot. Cut excess string.

Gently lift up skin on each breast using the back of a spoon or your finger tips for about 3/4 of the breast. Add equal amount of butter to each side under skin. If you tear some of the skin just pat it back into place.

Place chicken on top of vegetable rack in roasting pan. Drizzle olive oil on top and season with salt and pepper.

At about one hour start checking temperature. Many times my chickens have cooked for one hour and 15 minutes or more depending on size and ovens.

Remove from oven when temperature reads 165F. Cover with tin foil and set aside for 10 minutes.

While chicken is resting make your Chicken Pan Gravy.

Serve chicken with your gravy and favourite sides.

To make Chicken Pan Gravy. If your roasting pan can go on the top burners of your oven put the roasting pan with the leftover vegetable rack on your burners on medium high heat to get it simmering. Add 2 cups of water, a pinch of salt and a pinch of pepper. Mash up all your veggies to extract as much of the flavour as possible while simmering. Stir well to pick up any brown bits on the bottom and mash until it’s good and pureed. Make a slurry by whisking together 2 tbsp cornstarch + 1/4 cup chicken stock. Mix in to gravy and one more cup of chicken stock stirring for about 1 minute. Remove from heat and strain your vegetable puree. Pour back into pot to keep warm. When ready to serve pour into a gravy boat.

]]>https://www.bakersbeans.ca/simple-roast-chicken/feed/10Basic Tomato Saucehttps://www.bakersbeans.ca/basic-tomato-sauce/
https://www.bakersbeans.ca/basic-tomato-sauce/#respondSat, 09 Feb 2019 18:41:57 +0000https://www.bakersbeans.ca/?p=15205Make this easy Basic Tomato Sauce using pantry staples for dinner tonight. One day my kids are going to leave the nest and I will become an empty nester. My hope for them, and the reason behind this blog has always been so they will know how to cook and always have access to their...

One day my kids are going to leave the nest and I will become an empty nester. My hope for them, and the reason behind this blog has always been so they will know how to cook and always have access to their favourite childhood recipes.

With that said I have so many simple recipes in my head I have never written down. I simply just make them. Like a basic tomato sauce.

Basic Tomato Sauce

Since I am not getting any younger, it really is time to start sharing these basic recipes here on the blog so my kids will always know how Mom did it. If they start with the basics and make it their own, then I’ve taught them right.

Making a basic tomato sauce is very easy and uses items you most likely have in your pantry. Using canned tomato puree keeps it quick and easy. I’ve never encountered a tinny taste from canned tomatoes and if you ever do it’s possibly a reason to toss the can of tomatoes out as it’s not that common. If you do end up with a metallic taste add sugar to your sauce to balance it out. It’s an Alton Brown trick that apparently works well.

The sauce starts with sweating the onions or cooking them slowly until translucent but not brown. Add your garlic and remaining ingredients to build on the flavour as it simmers away.

Basic Tomato Sauce

Tomato Sauce Uses

Pasta, spaghetti, lasagna, spaghetti squash, ratatouille, soups, rice, dips, stews, casseroles, meatloaves, meatballs, add to make other sauces, sloppy joes, ground beef chili, with eggs or fish and finally cabbage rolls. Although my mom used to use tomato soup when she made hers.

Do you make your own tomato sauce?!

Basic Tomato Sauce

2 tbsp Olive Oil

1 small Onion (chopped)

3 cloves Garlic

1 tsp Oregano

1 tsp Thyme

2 x 28oz cans Tomato Puree

1 tsp Sea Salt

1 tsp Pepper

Heat the olive oil in a large pot over medium heat.

Add the and cook, stirring often, until the onions are soft and translucent, about 10 minutes.

Add garlic, oregano and thyme and couple for 2-3 minutes more. Do not let the garlic brown.

Next in the pot goes the tomatoes. Stir and gently bring to a boil.

Add 1/2 tsp of salt and 1 tsp of pepper, lower the heat and simmer for 30-60 minutes.

Taste and season with additional salt, if desired.

Serve with your favourite dish. Or cool down completely, pour into freezable containers and freeze.

]]>https://www.bakersbeans.ca/basic-tomato-sauce/feed/0Where Mountains Meet Luxury, Pomeroy Kananaskis Mountain Lodgehttps://www.bakersbeans.ca/where-mountains-meet-luxury-pomeroy-kananaskis-mountain-lodge/
https://www.bakersbeans.ca/where-mountains-meet-luxury-pomeroy-kananaskis-mountain-lodge/#respondFri, 01 Feb 2019 02:07:23 +0000https://www.bakersbeans.ca/?p=17079Nestled in the heart of the Rocky Mountains, the Pomeroy Kananaskis Mountain Lodge offers fresh mountain air, plenty of adventure, luxurious surroundings and a world class spa. There are several options to suit any traveler at the lodge including back country rooms, lofts or even suites. Those with an appetite will relish in creative meals...

]]>Nestled in the heart of the Rocky Mountains, the Pomeroy Kananaskis Mountain Lodge offers fresh mountain air, plenty of adventure, luxurious surroundings and a world class spa.
Fireside at the Pomeroy Kananaskis Mountain Lodge

There are several options to suit any traveler at the lodge including back country rooms, lofts or even suites.

Those with an appetite will relish in creative meals using local ingredients prepared by Executive Chef Eric Beaupré. A visit to the Kananaskis Nordic Spa, Canada’s first and only Nordic-style spa is also an experience one must have.

Pomeroy Kananaskis Mountain Lodge Room

Adventure

Whether you choose a weekend getaway or plan to stay longer, adventure awaits. The lodge offers a wide range of on and off site facilities and experiences to satisfy everyone even if you choose to stay inside the entire time or extend your trip.

Seasonal activities are available including hiking, fishing and golf in the summer and skating, tobogganing or skiing in the winter. Check in with the concierge to learn about on-site activities and rentals or visit the tour operator for something a little crazier.

Trail maps | Photo Credit: Pomeroy Kananaskis Mountain Lodge

Kananaskis Nordic Spa

A trip to the Pomeroy Kananaskis Mountain Lodge is not complete without a visit to the Kananaskis Nordic Spa. Experience an exhilarating restoration of body, mind and soul as you meander your way through the relaxation lodge, outdoor pools, steam and sauna cabins, exfoliation room, treatment room and more.

Fully immerse yourself in the hydrotherapy cyle, an ancient tradition practiced in Scandinavia, experiencing both the cold and hot pools. Leave feeling completely refreshed, balanced and ready for a nap.

Kananaskis Nordic Spa

Have a Culinary Experience

With something to satisfy everyone when it comes to food, plan on tantalizing your culinary taste buds by visiting any of the five unique restaurants: Market Cafe, Blacktail Bar, Forte, Woody’s Pub & Patio or the Cedar Room.

Bites we sampled at Pomeroy Kananaskis Lodge

Italian restaurant Forte features a pizza oven sure to please any pizza lover.

Fireside Moments

If a weekend in without having to think about doing much of anything is more your style, you can cozy up around the campfire outside. This social mixing place includes campfire snacks, view of the mountains, live entertainment and blankets to cozy up with.

Fireside Moments at the Pomeroy Kananaskis Mountain Lodge

Pomeroy Kananaskis Mountain Lodge is a one stop destination where city folk gravitate to for some time out of the hustle and bustle of every day life, looking to get back to nature. For more information on how to book your next adventure visit their website.

We were hosted by the Pomeroy Kananaskis Mountain Lodge for a Food Media Workshop and overnight stay. Opinions and comments on Bakersbeans regarding any services provided remain mine and I stand behind 100%.

]]>We topped our Chocolate Rum Creme Brulee with Toblerone bits to help break through the richness of the dessert and add a little more crunch to every bite.

Our luscious, rich, chocolately creme brulee is enhanced with a wee bit of instant espresso and spiced rum, yet still remains creamy with its caramelized sugar topping. Full of flavour we’ve found a little goes a long way.

Chocolate Rum Creme Brulee

Breaking through the brulee and eating it with the chocolate is a crunchy affair but one we adore. So much so in fact we crushed up some leftover Christmas Toblerone for the top adding even more crunchy goodness to every bite. It was clearly the right thing to do and we are certain any kind of chopped chocolate bar would be equally delicious.

Chocolate Rum Creme Brulee

What is Creme Brulee?

If creme brulee is a dessert you only hear about when you go out for dinner, we will make it simple for you. Creme Brulee, also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a contrasting layer of hardened caramelized sugar. Or as I tell my son, a thick pudding with a candy coating.

Chocolate Rum Creme Brulee

We’ve been fortunate to try several varieties of creme brulee offering up some very unique flavour combinations and toppings leading us to be inspired in our creations. Do not worry about the rum flavour in this dessert if you want to the kids to have some. It is there only in the background like the coffee.

For this recipe you will need ramekins, small canning jars or creme brulee dishes. We were able to make 8 in small canning jars.

We invite you to check out some of the other Creme Brulee recipes we have tried, tested and adored here:

Chocolate Rum Creme Brulee

In a saucepan over medium high heat add your cream and heat until steaming (not boiling)

Remove from heat and whisk in dark chocolate.

Once chocolate is combined, stir in instant coffee and rum.

In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in 1/4 cup of the hot cream and mix well. Then pour in another 1/2 cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the cream in. Whisk and add vanilla. Skim off foam with a spoon.

Pour egg custard into ramekins. Place in a large casserole pan.

Pour in enough boiling water to come halfway up the sides of ramekins.

Bake for 30 minutes and remove from oven.

Let sit in water bath for 15 minutes on board on counter.

Remove from water bath. The custard will still wiggle a little in the middle, this is completely fine. Let cool completely. Cover with plastic wrap and refrigerate until completely chilled, about 6 hours.

To serve, sprinkle with sugar and quickly caramelize using a small culinary torch or crème brulée iron.